Process of decaffeinizing coffee-beans.



- No Drawing.

UNI ED STATES PATE T 7 OFFICE.

KARL HEINRICH WIMMER, OF BREMEN,

PROCESS 05E DECAFFEINIZING COFFEE-BEANS.

To all *whom it mayconcern Be it known that I, KARL HEINRICH WIM- MER, subject of the German Emperor, residing at Bremen, Germany, have-invented certain 'new' and useful Improvements in Processes of Decaifeinizing Coffee-Beans, of

'which the following'is a specification.

treatedwith acidulated Water with the aid of heat and subsequently subjected to extract-ion with water. For instance, water may be poured over the cofi'ee beans 1n a suitable receptacle provided with a steamheating coil, until the beans are saturated with water and covered by the same. Subsequently formic acid is added, preferably in the proportion of about 5 liters of 30 per cent. acid to 10 sacks of coffee, subsequently steam is admitted to the coil, so as to heat the contents of the receptacle for about 20 to 25 minutes, after which the acid water is drawn OE, and if required the'heating repeated with fresh water, which may be acidulated to accelerate the process. The treating of the coffee is had under a pressure of from one-half to four atmospheres at a temperature of from 70 to 120 C. The aqueous extracts are collected and the caf- Specification of Letters Iatent.

Patented. Nov. 21, 1911.

Application filed March 17, 1911. Serial No. 615,084.

fein is separated from the same in a known manner, after which the remaining extract is suitably concentrated and the beans are impregnated with the same in order to restore the extractive matter (minus the caffein) to the coffee beans, which process may be performed with the aid of pressure or of a vacuum. Finally the cofi'ee beans are dried and roasted in a known manner.

What I claim is 1. The process of treating unbroken green cofi'ee hearts to relieve the same of cafi'ein while retaining the other constituents, which consists in treating under a pressure of fromone-half to four atmospheres the cofiee beans with acidulated water at a temperature of from- 70 to 120 (1., subjecting them to extraction withhot, water at a temperature of from 70 to 120 0., separating the cafi'ein from the extract thus obtained,

impregnating the coffee-beans with the remaining extract, and finally drying and roasting them, substantially as described.

2. The process of treating unbroken green coffee beans to relieve them of caifein, while retaining the other constituents, which consists in treating the cofi'ee beans with acidulated water with the aid of heat, subjecting them to extraction with hotwater, separating the cafl'ein from the extract thus obtained and impregnating the cofi'ee beans with the remaining extract, substantially as described.

v In testimony whereof I have hereunto set my hand in presence of twosubscribing witnesses.

KARL HEINRICH WIMMER. 1 Witnesses:

FERDINAND REIcH, FREDERICK HOYERMANN. 

